Crumbl Semi-Sweet Chocolate Chunk Cookies Copycat
Thick, gooey, bakery-size copycat Crumbl semi-sweet chocolate chunk cookies with cornstarch for that signature soft center. Better than store-bought and ready in under an hour.
Ingredients
- 2 cups all-purpose flour 250g
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened (227g)
- ¾ cup granulated sugar 150g
- ¾ cup packed light brown sugar 150g
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 2 tbsp heavy cream
- 1½ cups semi-sweet chocolate chunks 255g
- Pinch of flaky sea salt per cookie optional
Instructions
Step 1: Mix Dry Ingredients
- Whisk flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 2: Cream Butter and Sugars
- Beat softened butter with both sugars for 2 to 3 minutes until pale and fluffy.
Step 3: Add Wet Ingredients
- Add egg, vanilla, and heavy cream.
- Mix until smooth.
Step 4: Add Dry Ingredients
- Mix dry ingredients into wet on low speed until just combined.
- Do not overmix.
Step 5: Fold in Chocolate
- Fold in chocolate chunks with a spatula.
Step 6: Portion
- Use ½ cup scoop for bakery-size (10 cookies) or ¼ cup for regular (18 to 20 cookies).
- Press extra chunks on top of each ball.
Step 7: Chill
- Refrigerate dough balls for 30 minutes minimum.
Step 8: Bake
- Bake at 375°F (190°C) for 11 to 13 minutes until edges are golden and center still looks slightly underdone.
Step 9: Shape and Cool
- Use a round cookie cutter in a circular motion around each warm cookie to make them perfectly round.
- Sprinkle sea salt while warm.
- Cool on pan for 10 minutes before moving.
Notes
- Cornstarch is essential for the thick, soft Crumbl texture.
- Pull cookies when the center looks underdone.
- Use the round cookie cutter trick immediately after baking for the Crumbl look.
- Freeze dough balls for fresh cookies anytime. Bake from frozen with 1 to 2 extra minutes.